Be inspired with Recipes created by Chefs.
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|500||g||Long red chilli|
For this recipe, we’re going to split up each of the various elements.
Chop the chilli and capsicum retaining seeds and membranes, and place them into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
Transfer the puree into a large glass container such as a large jar or pitcher.
Cover your container with plastic wrap and place it into a cool, dark location for 3 to 5 days, stirring once a day.
The mixture will begin to bubble and ferment. Scrape down the sides during each stirring.
Rewrap the jar or pitcher after every stirring and return to a cool, dark place until your mixture is bubbly.
Pour the fermented mixture back into your blender with vinegar; then blend until smooth.
Strain the mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce.
You can discard the remaining pulp, seeds, and skin left in strainer.
Place a saucepan on a burner and bring your sauce to a boil, stirring often, until it reduces to your desired thickness. This should take about 5 to 10 minutes.
You can skim the foam if desired.
Remove the saucepan from the heat and let your sauce cool back to room temperature. The sauce will thicken a little when you cool it down.
Transfer your sauce to jars or bottles and refrigerate.
This sauce is a great spicy addition in a commercial kitchen. To get you started, here I’ve served it up with fresh prawns, a vegetable stir fry, fried chicken and a crispy-skin salmon with soba noodles which just goes to show it’s versatility. See what you can come up with.